Seafood Shrimp Tempura

posted by Lisa UK 02-17-100 4:08 PM

Shrimp Tempura

16-20 Black tiger shrimp
1 cup all-purpose flour
2 tsp. cornstarch
1 egg
1 1/2 cups chilled ice water (seems like double-talk but I want to emphasize cold).

Combine flour, cornstarch, egg, and ice water. On a separate plate put some extra flour.

Peel and de-vein shrimp. Score the shrimp across the back and press down to elongate. You need a separate frying pan with vegetable or peanut oil.

Check the temperature of the oil by dropping a touch of tempura batter. The temperature is right if the piece drops halfway and then floats back to the surface. If it goes to the bottom the oil is still too cold.

Batter the shrimp and fry until light golden brown.

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